Keto Lemon Loaf Cake
Indulge in the zesty, guilt-free pleasure of this Keto Lemon Loaf Cake, the perfect low-carb treat for lemon lovers! Made with almond and coconut flours, this moist and tender cake is sweetened with erythritol for a sugar-free delight and infused with fresh lemon juice, lemon zest, and a hint of vanilla. The addition of sour cream ensures a rich texture in every bite, while the powdered erythritol topping adds a touch of elegance. Perfect as a snack, dessert, or afternoon tea companion, this keto-friendly lemon loaf is quick to make in just over an hour and serves ten generous slices. With its bright citrus flavor and low-carb ingredients, this cake is a must-try for anyone following a keto diet or looking for a healthier baking option.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated erythritol
- 0.5 cup Unsalted butter, softened
- 4 large Eggs
- 0.5 cup Almond milk, unsweetened
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 0.5 cup Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper for easier removal.
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated erythritol and softened butter together with an electric mixer until creamy and fluffy, about 2 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition.
Mix in the almond milk, fresh lemon juice, lemon zest, vanilla extract, and sour cream until smooth.
Gradually integrate the dry ingredients into the wet mixture, beating on low speed until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread into an even layer.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cake is cooled, sift the powdered erythritol on top for a finishing touch, if desired.
Slice the loaf into 10 portions and serve. Enjoy a slice of tangy, keto-friendly lemon goodness!
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 18.3 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 835 mg | 64% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
